Red Curry Noodle Bowls

On cooler nights I start to crave comforting, creamy foods with a bit of spice. I love dishes that protect from the cold by warming you up from the inside – out.

Being a texture-lover, I’m not a big soup fan. I find the smoothness too boring for my tastebuds. When I do dabble in soup-territory, there is always some form of crunch (see my Roasted Fennel and Butternut Squash Soup with Lentil Crisp). Usually, I gravitate towards stews or noodle bowls like this one with lots of texture to chomp down on. Let me know in the comments below if you’re a fellow texture lover – I can’t be the only one!

Thai flavours have always had a soft spot in my heart. Many trips around South East Asia means the salty, sweet, spicy, sour flavour combination tastes a little bit like home to me. These Red Curry Noodle Bowls are a delicious fusion of pad Thai and red curry.

The best part about this 30-minute recipe? It is SUPER customisable. So long as you have some noodles, coconut milk and curry paste on hand you will be able to make this work. Not a tofu fan? Sub your favourite protein or up the veg. Don’t have carrot/zucchini/red cabbage? Swap for capsicum, mushrooms or pumpkin. Not a peanut fan? Top with roughly chopped cashews or almonds. You can also easily up the spice in the broth by adding more curry paste or a sprinkle of chilli flakes. These bowls keep beautifully for lunches and intensify in flavour over-night.

Bland one textured soups be gone! Enter the world of variety with me.

Red Curry Noodle Bowls

Ingredients

1/2 block firm tofu

1 Tbsp. coconut or olive oil

1 red onion, sliced into thin wedges

2 cloves garlic, sliced

1.5 Tbsp. red curry paste (look for one with no additives - you just want those spices!)

140mL coconut milk (canned not bottled)

2 Tbsp. tamari or soy sauce

Juice of 1 lime

1/2 cup water

1 zucchini, spiralised (or simply cut into cubes)

1 large carrot, spiralised (or simply cut into cubes)

1 cup fresh bean sprouts

1/2 bunch fresh corriander, finely chopped

1/3 cup roasted peanuts

1 packet rice noodles

Takes 30 min ,
serves 2.

Instructions

Preheat oven to 180°C (350°F) and line a small baking tray with baking paper

Slice tofu into small cubes (around 2cm) and scatter evenly over the baking tray. Pour 1 Tbsp. tamari sauce over the tofu cubes and toss to coat. Place in the oven for around 20 minutes, or until golden and crispy

Meanwhile, boil a small saucepan of water and cook rice noodles following packet directions. Drain and set aside

Heat a large fry pan or wok over high heat and add oil

Add onion and garlic and fry for 3-4 minutes until beginning to become translucent